Description
Old Fashioned Rice Pudding is a creamy, comforting dessert made with cooked white rice, whole milk, and a touch of cinnamon and vanilla. This classic recipe is gently simmered on the stovetop and enriched with eggs and butter for a rich texture, with optional raisins adding a lovely burst of sweetness.
Ingredients
Scale
Rice Pudding Base
- 4 cups whole milk
- 2 cups cooked white rice
Flavorings & Sweeteners
- 1/3 cup granulated sugar
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon salt
- 1 1/2 teaspoons vanilla extract
Egg Mixture
- 2 large eggs
Finishing Touches
- 1 tablespoon butter
- 1/3 cup raisins (optional)
Instructions
- Simmer Rice and Milk: In a medium saucepan, combine 4 cups of whole milk and 2 cups of cooked white rice. Bring to a gentle simmer over medium heat, stirring occasionally. Simmer for 15 minutes until the mixture is slightly thickened.
- Add Sugar, Cinnamon, and Salt: Stir in 1/3 cup granulated sugar, 1/2 teaspoon ground cinnamon, and a pinch of salt. Continue to simmer the mixture for another 10 minutes, stirring often to prevent sticking.
- Temper the Eggs: In a small bowl, beat 2 large eggs. Slowly whisk in 1/2 cup of the hot rice mixture to temper the eggs, preventing them from scrambling. Gradually pour the egg mixture back into the saucepan, stirring constantly to combine.
- Cook Until Thickened: Cook the pudding for an additional 5 minutes over low heat, stirring frequently, until the pudding thickens and develops a creamy texture.
- Finish with Butter, Vanilla, and Raisins: Remove the saucepan from the heat and stir in 1 tablespoon of butter and 1 1/2 teaspoons of vanilla extract. If desired, fold in 1/3 cup of raisins to add sweetness and texture.
- Serve: Serve the rice pudding warm or chilled according to preference. Optionally, sprinkle a little extra ground cinnamon on top before serving for added flavor.
Notes
- Use cooked white rice for the best texture, leftover rice works well.
- Raisins are optional; you can substitute with other dried fruits or omit altogether.
- Rice pudding can be served warm for a comforting dessert or chilled for a refreshing treat.
- Stir regularly while simmering to avoid sticking or burning at the bottom.
- Make sure to temper the eggs slowly to prevent curdling.
